Prep time: 20 minutes
Cook time: 60 minutes
Serves: 4
Calories: 280
Mediterranean vegetable gratin with eggplant, zucchini and tomato. Vegetables from oven really don’t need more than a bit of oil, some herbs and, to make it even better, a little bit of Parmesan cheese. Serve with some rice and you have a great vegetarian dinner.
If you’ve made this Mediterranean vegetable gratin, let us know in the comments down below how you liked it!
Preheat the oven to 180 °C.
Remove the leaves from the oregano, sage, thyme and rosemary. Grind them with the garlic, olive oil, salt and freshly ground pepper into a smooth mixture, using a mortar or hand blender.
Cut the vegetables into 1⁄2 cm slices. Brush the vegetable slices on both sides with the herb oil and place them upright in a baking dish.
Cook in the middle of the oven for approximately 1 hour. After 30 minutes, top with the Parmesan cheese and cover with aluminum foil.
| Calories | 280 |
| Fat | 23g |
| Carbohydrates | 12g |
| Protein | 4g |
